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Postado por
Lombax
I actually agree with that. I would gladly switch over to the metric system if it ever became practical in America.
Americuh tu spechul fo metrik.
Postado por
322702
This post was from a user who has deleted their account.
Postado por
donnymurph
Darwin is 30°C. All year long. It's 30°C right now. 6 hours ago, it was 30°C. In 3 months time, it'll be 30°C. In the middle of the night, it'll be 30°C. The tropics are awesome. I want to move there.
Postado por
240140
This post was from a user who has deleted their account.
Postado por
donnymurph
Sometimes it is 35.
Postado por
MyTie
That would be one seriously messed up person though.
Ya think.
Postado por
ElhonnaDS
Really people? Almost an hour?
Postado por
MyTie
Elhonna wanna talk? Let's see... we could talk about how much I despise the concept of professional sports. No? Have you tried Pinterest? Any other ideas?
Postado por
ElhonnaDS
I have never tried pinterest, and I'm not a big fan of sports- they bore me terribly, incite riots, and it makes me sad that people strike when they get their pay cut from 2 million a yer to 1.8 million a year. So I don't think either of those would make for any kind of lively debate.
You like to cook, right? Have you ever tried to make cake pops? They're a "thing" now. I have tried, and I can't get them to set up hard enough that the chocolate goes on smoothly :(
Postado por
MyTie
I don't like cake pops. I don't like the idea, I think. Cake, by its "average" self, isn't that good. What makes cake good is the extra stuff. Make some raspberry jelly to smear in the "in between" layer, or maybe put caramel ribbons through the batter. Cake pops force the cake into mediocrity. You have a ball of dough, cooked, with cheap hard icing on it. I discreetly throw them away when people give them to me.
If I'm going to make cake, just plain cake, I pour the batter into an oversized pan, so it is very thin, then I bake it on a low temperature for a long time. This makes it extra dry with a crisp crust. Then, I eat it as a side to go along with sweet tea.
Cake pops fall into "don't do it at all" category of "Do cake right or don't do it at all". So, if you like them, you probably have to find a different source of info than me. =(
I would recommend the
chocolate wasted cake
. It's easy to do (slightly harder than cake pops) but looks like you are a friggin baking genius.
Postado por
ElhonnaDS
Actually, cake balls aren't little cakes baked in the shape of balls. What they do is make a normal cake, then mash it up and mix it with icing, and then dip it in chocolate. It tastes more like a cake batter truffle (if those existed) than a cake. They're really, really good- an I'm not usually huge on cake either.
If you've been throwing them away, and never tasted one, I feel bad for you :(
Postado por
MyTie
Actually, I did eat one. Didn't like it, tossed the rest, as I will continue to do. I was unaware of how they were produced. What do you think about that chocolate cake I linked?
Postado por
ElhonnaDS
It looks crazy good. I tend to not like the aftertaste on buttercream, though, so if it were me I might do a chocolate cream cheese frosting instead.
Postado por
MyTie
You gonna make it? The ingredients list looks reasonable.
Postado por
ElhonnaDS
Maybe- I'd need an occasion, though. I can't make that and have it sit around my house- it'd be dangerous.
Postado por
MyTie
Something like that you must make well before the special occasion, that way you know how it will turn out, or can fix problems with it before the actual special occasion. So really, you need to make 1 for you to eat, and 1 for the special occasion!
Postado por
ElhonnaDS
Lol- you're like a drug dealer, but for calories :P
If I do, I will definitely let you know.
Postado por
Squishalot
Have you tried souffles?
Postado por
Squishalot
I agree with MyTie's approach. Practice before you need it - my girlfriend always tries something special for the special occasion without having tried it before, and it always ends up being a mad stressful rush to get it working.
Postado por
MyTie
Have you tried souffles?
No, but I've seen their versatility. I really want to try a savory one...
artichoke maybe
.
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